Recipe#24929

Title: KOREAN HOME-STYLE SCALLION PANCAKES

Soar

1 c  Flour                               4
    Scallions, root ends trimmed 1 ts Salt
                                     -cut into 2"
  lengths 1 1/2 c  Cold water, or enough to            2
  oz Sweet red or green peppers,
  ~make moderately thin batter             -in 2"
  juliened strips 3 oz Ground beef
                              Corn oil for frying 2 tb
  Soy sauce                         1/2 ts Dried hot red
  chili flakes 1/4 ts Korean sesame oil
                   1 ts Thinly sliced green onion 1/2 ts
  Toasted sesame seeds
  
  In a large mixing bowl, combine flour, salt, water and
  beef. Add scallions and peppers; mix thoroughly but
  gently. Heat an 8-inch skillet over medium-high heat.
  Pour in a little oil and reduce heat to medium. Add
  half the batter mixture. which should make a pancake
  about 1/4-inch thick. Fry for 3 to 4 minutes, then
  flip pancake and fry another 3 to 4 minutes. Remove
  pancake and keep warm.
  Heat a little more oil in the skillet and add
  remaining batter. Fry on both sides and remove from
  skillet. Slip pancakes onto a cutting board and cut
  each into 3-inch pieces. Quickly reassemble pieces in
  their original pancake shapes or present uncut
  pancakes which are then divided at the table. Serve
  warm with traditional Dipping Sauce. DIPPING SAUCE:
  Combine ingredients in a small bowl and serve at the
  table with pancakes. Makes about 3 tablespoons.